Oreo Brownies
These easy one-bowl Oreo brownies use both cocoa powder and semi-sweet chocolate for an intense chocolate flavor. Whole Oreo cookies are stuffed in the middle of the brownies and crushed Oreos add texture on top!
These Oreo brownies are fudgy, dense, and rich. Not to mention they’re also insanely chocolatey thanks to the addition of cocoa powder and melted chocolate.
Half of the batter gets scooped into a pan, and whole Oreo cookies are placed on top before the rest of the batter gets poured in. I also love to place a few more chopped Oreos on top to make them prettier and add even more Oreo flavor.
The best part? They’re incredibly easy to make! You only need one bowl to whisk everything together and just a few basic ingredients.
Watch The Recipe Video
Ingredient Notes & Substitutions
Cocoa Powder
You can use either natural or Dutch process cocoa powder in these brownies. I personally prefer to use Dutch process cocoa powder though because it gives them a richer chocolate flavor (my two favorite brands are Ghirardelli and Rodelle!). If you’re curious about the difference between the two, I highly suggest reading through my post on natural vs. Dutch process cocoa powder.
Chocolate
I originally started with my homemade brownie recipe as the base, but noticed that the Oreos soaked up some of the moisture in the brownie batter. The solution? Adding melted chocolate and reducing the cocoa powder slightly to make them even fudgier! You can technically use chocolate chips, but I recommend using chocolate bars (like Baker’s or Ghirardelli) because they melt smoother and taste better.
Oreos
I used regular Oreos, but feel free to use any flavor or variety. Mint, peanut butter, or double Stuf Oreos would all be delicious! You’ll also be using the entire Oreo, so there’s no need to remove the filling from the cookie.
Tips For Ultra Fudgy Brownies
- Use room temperature eggs. Cold eggs can cause the melted butter to solidify, which could affect the texture of the brownies. Eggs also disperse more evenly into the batter when they’re at room temperature. If you need to bring your eggs to room temperature quickly, just place them in a bowl of warm water for 5 to 10 minutes.
- Measure your flour correctly. To make super fudgy brownies, you need a higher ratio of fat to flour. Make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off with the back of a knife. If you scoop the flour from the container, you’re likely going to end up with too much and cakey, dry brownies.
- Don’t over bake the brownies. The top should look set (no longer wet) and a toothpick inserted in the middle should come out mostly clean, with just a few moist crumbs attached to it. The brownies will be soft when they first come out of the oven, but they will continue to set up as they cool.
What’s The Best Type Of Pan To Use?
You can use either a glass or light colored metal pan for this recipe, just keep in mind that glass doesn’t conduct heat as evenly as metal.
If you use a glass pan, you’ll end up with brownies that have taller edges and a slightly sunken center. A metal pan will cook a little more evenly.
If possible, avoid using dark colored pans because they heat things faster and the edges of the brownies are likely to wind up dry.
Can I Double This Recipe?
Yes, you can double this recipe and bake it in a 9×13-inch baking dish. The bake time should stay roughly the same, but start checking the brownies at around 30 minutes just to be safe.
How To Get Perfectly Clean Cuts
First, you’ll have to be patient and let the brownies cool completely in the baking pan. (Warm brownies are SUPER fudgy and won’t slice very well at all).
Once they’ve cooled, lift the brownies out of the pan and onto a cutting board using the bit of overhang you should have left after lining the pan with parchment paper.
Cut the brownies into squares using a large knife (a chef’s knife is perfect!). Between slices, run the knife under warm tap water and wipe it dry with a clean kitchen towel before making the next slice.
Just look at that stack of Oreo brownie perfection!
If you try this recipe, don’t forget to leave a comment below to let me know how they turned out. Happy Baking!
Oreo Brownie Recipe
Ingredients
- ½ cup unsalted butter sliced into tablespoon-sized pieces (115 grams; 1 stick)
- 3 ounces semi-sweet chocolate chopped (85 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ⅓ cup unsweetened Dutch process cocoa powder (33 grams)
- ¼ teaspoon salt
- 22 regular Oreos 16 for the middle & 6 for the top
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil/parchment paper well with nonstick cooking spray and set aside.
- Add the sliced butter and chopped chocolate to a large microwave-safe mixing bowl. Microwave in 30 second increments, stirring well after each one, until completely melted and smooth.
- Stir in the sugar until well combined, then stir in the eggs and vanilla extract.
- Sift in the flour, cocoa powder, and salt and continue mixing until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour half of the batter into the prepared baking pan and spread it around into one even layer.
- Gently place 16 Oreos on top of the brownie batter. If needed, you can break the edges of some off to help them fit better.
- Pour the remaining half of the batter on top and smooth it out. Break or chop the 6 remaining Oreos into smaller pieces and gently press them into the top.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
